Carrot Walnut Cake

Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C) and grease a springform cheesecake pan.
Make the Cheesecake Layer: In a large bowl, combine the cream cheese and sugar, mixing until smooth. Add in the flour, eggs, and vanilla extract, beating until fully incorporated. Set aside.
Prepare the Carrot Cake Batter: In another large bowl, mix together the canola oil, sugar, eggs, and vanilla extract. Gradually stir in the flour, baking soda, cinnamon, and salt until well combined. Gently fold in the drained crushed pineapple, grated carrots, shredded coconut, and chopped walnuts.
Layer the Batter: Spoon about 1 1/2 cups of the carrot cake batter into the prepared springform pan. Next, drop spoonfuls of the cheesecake batter over the cake batter. Add another layer of carrot cake batter on top, followed by the remaining cheesecake batter. Spread it evenly without mixing.